Fish Katakat is a flavorful and aromatic seafood dish that tantalizes the taste buds with its vibrant spices. Traditionally prepared with tender pieces or fillets of steamed fish, this dish incorporates fragrant onions, juicy tomatoes, and fiery green chilies, all enhanced by a medley of essential spices. It pairs wonderfully with fluffy boiled rice, making it a delightful meal.
Often found as a popular street food, this dish is locally known as katakat, where the fish is cooked to perfection in a way that allows the flavors to meld beautifully. In the variation known as fish takatak or kata kat, the ingredients are skillfully combined. The resulting mixture is crushed and blended using a flat cutter or spoon, creating a delightful texture.
For a detailed recipe, watch my video where I explain
the steps one by one.
My Latest Video Fish Katakat:
For my version of the dish, I used boneless fish fillets without skin, which added an extra layer of flavor. After gently steaming the fish until it was perfectly tender, I used a hand masher to crumble it into a delightful mixture.
As someone who truly adores seafood, especially this delicious dish, I find fish takatak—or kata kat—easy to prepare and incredibly satisfying to eat. Now, let’s dive into the cooking process!
Recipe Instructions:
To create the perfect dish, it is essential to use fresh fish. Fresh fish not only ensures better flavor but also reduces the unpleasant odors that can sometimes occur during rinsing. When rinsing, it’s advisable to use salt or flour, as these ingredients help absorb residual smells and enhance the fish's natural aroma, resulting in a wonderful, delectable end product.
Before cooking, marinating the fish fillet is a crucial step that significantly elevates the flavor profile of your dish. A marinade made from ginger and garlic paste, turmeric powder, and freshly squeezed lemon juice works wonders in neutralizing any fishy odors. This combination adds a delightful zest and depth to the fish, ensuring that your final dish is fragrant and appetizing.
The roasting of the masala is another key component that cannot be overlooked. Properly roasting the spices not only enhances their aroma but also intensifies their flavors, creating a rich and flavorful foundation for your dish.
If the masala is not roasted sufficiently, the dish may lack the complexity and richness that it deserves, leading to a less satisfying culinary experience.
Traditionally, cooking katakat on an iron tawa yields superior flavor compared to other cooking surfaces. The iron tawa retains heat well and imparts a unique char and depth to the dish that cannot be replicated with non-stick or other materials.
In this recipe, I recommend using a combination of mustard and canola oil for cooking. While you may choose to use just one type of oil based on your preference, I highly recommend mustard oil due to its robust flavor,
This can significantly enhance the overall taste of the dish. Mustard oil not only adds a distinctive taste but also brings authenticity to the cooking process, making your dish truly stand out.
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How to Make Fish Takatak:
Preparing the Fish:
Begin by washing the fish pieces or fillets. A good method is to use flour or salt for this process.
Marinating the Fish:
In a separate bowl, combine the fish fillets with ginger-garlic paste, lemon juice, and turmeric powder. Allow the mixture to rest for a while to absorb the flavors.
Preparing the Masala:
In a grinder, add chopped onion, tomato, and green chilies. Blend them until finely chopped.
Grind these ingredients together into a fine powder. This masala can be used in various other dishes as well.
Steaming the Fish:
Use a steamer or pot to add water and bring it to a boil. Once boiling, place the marinated fish pieces into the steamer and let them steam for about 10-15 minutes.
After steaming, allow the fish to cool completely before shredding it. Set the shredded fish aside.
Mix thoroughly and add a bit of hot water to prevent burning. Adjust the salt if needed and add Kashmiri red chili powder, which will enhance the dish's color and flavor. Next, introduce 3-4 curry leaves into the mix.
After roasting the masala well, add the steamed, shredded fish and mix thoroughly with the masala.
Continue to stir while gradually adding more water and oil as needed. Towards the end of cooking, increase the oil amount. Add chopped coriander and green chilies, mixing well. You may add more katakat masala if desired.
Stir the mixture continuously for about 10 minutes, and once the oil begins to surface, let it steam for an additional 5 minutes.
Serving the Dish:Your fish takatak is now ready to be served. Transfer it to a serving plate and garnish with additional coriander, green chilies, and lemon wedges.
Serving Tips:Fish Takatak is best served hot alongside chapatis or naan for a complete meal experience.
Fish kebabs are a flavorful and spicy seafood delight that make for a delicious alternative to traditional meat kebabs. This recipe focuses on the preparation of fish kebabs, which are often enjoyed for their lightness and tasty profile. They are an excellent choice not only for dinner but also for special occasions like Iftar.
Overview of Ingredients and Preparation
To create perfectly tasty fish kebabs, boneless fish fillets are essential. The use of salty water fish is recommended for optimal flavor. To eliminate the fishy odor, rinsing the fillets with a mixture of wheat flour and turmeric is effective.
It’s important to ensure that all ingredients are dry, as moisture can lead to sogginess in the kebabs. While eggs and breadcrumbs can be used for an extra crispy coating, they are not necessary.
If you have tried this Fish Kebab Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Blend these ingredients until a fine paste is achieved.
Adjust the Mixture:
Transfer the ground mixture to a mixing bowl. Taste and adjust the spice levels or salt as necessary. Knead the mixture lightly for about a minute to ensure it binds well.
Shape the Kebabs:
Shape the mixture into kebabs according to your desired size, whether oval or round. At this point, you can freeze them for up to a month for later use.
Prepare for Frying:
In a separate bowl, crack and beat an egg. In another bowl, place breadcrumbs (homemade or store-bought). Dip each kebab in the beaten egg and then coat it with breadcrumbs for a crispy outer layer.
Fry the Kebabs:
Heat oil in a pan and fry 4-5 kebabs at a time without overcrowding the pan. Fry until the kebabs turn golden brown and crispy.
Adding some green chilies while frying can enhance the flavor.
Serving Suggestions:
Serve the hot fish cutlets with accompaniments such as rumali roti, fried green chilies, and mint chutney.
This dish is perfect for gatherings and a wonderful addition to any recipe collection. Enjoy the unique taste of fish kebabs and delight your family and guests alike!
Fish and chips are a type of food that originated in the United Kingdom. It is a popular fast food option in various parts of the world. As the name suggests, the dish consists of chips (French fries) and a deep-fried fish fillet. In England and Wales, fish and chip shops and restaurants are widely available.
They are commonly found in British cities, with the first fish and chip shop opening in the East End of London in the late 19th century. Therefore, they are not as traditional as many people believe.
Fried fish is coated in batter, deep-fried, and served with potato chips, often accompanied by various sauces.
A Brief History:
Fish and chips gained popularity when the meal helped feed the masses during the First World War. And since fish and potatoes were two of only a few foods not rationed in WWII,
The traditional dish maintained its status. Today, there are about 11,000 fish and chips shops throughout the UK and Ireland, so finding a chippie (a fish and chip shop) is usually easy. Fish and chip shops are now also around the world, including a few shops in New York City, and are especially popular in coastal regions of Spain.
Everyone has their own preferences, and tastes vary from one part of the country to another. Their cooking method is quite different from ours, so here I did some variations and tried to give it to Pakistani taste, which is even acceptable for all they don’t use many spices except black peppercorn, while we people can’t enjoy unless the food is a bit spicy.
So today I tried to do my best that bring some changes to the recipe I am using Reho Fillet you can use any type of fish that you most like but take care of it Fish should be fresh because stale fish can spoil the real taste of fish I will also tell you in my recipe that how to make crispy frying potato chips, so let’s start step by step with photos...
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Firstly, remove all large potato skins and cut them into ½-inch thick chips in a strip shape, then rinse all potato chips.
In a separate bowl, pour chilled water and salt, mix them together, then soak all potatoes in the water. It helps to get rid of excess starch from potatoes and makes fries crispy. Keep aside
On the other hand, cut the fish fillet into broad strips. Mean that you cut the 1 fish fillet into 2 pieces vertically, transfer it to the large bowl, add wheat flour and 2 tbsp water.
Rub all fish fillets very gently with wheat flour, and leave them for 10 minutes. After 10 minutes, rinse all the fish fillets under running water, then sprinkle turmeric powder and rub them again. Then again, rinse all the fish fillets under the running water From this method, the smell goes away from the fish Shift it to another mixing bowl
Now add spices to the fish, then keep it in the fridge for marination for about 10 minutes. Another medium bowl for making fish batter.
Before making batter, place a wok on the stove, then pour oil and heat it on a low-medium flame.
In a bowl, add all dry powder spices, mix them together, whisk the egg separately, and then pour it into the dry mix ingredients, mixing them well with the whisk.
Now, pour chilled water little by little as needed.d Note: Batter consistency should not be too thick nor too thin. Keep batter back in the fridge
Drain out all potatoes from the water. Blanch potatoes for 10 minutes in the hot boiling water for 10 minutes This helps the potatoes to cook slightly and hastens the process of frying fries.
Drain the potatoes out of the water and pat them dry with a paper towel; excess water prevents crispiness.
Use paper towels to blot away as much water from the outside of the potatoes as you can. Now sprinkle some salt and cornflour into the potatoes, and slide all french fries carefully into the hot oil. Let them fry over medium-hot oil flame for 2 minutes, and drain out from the oil.
Allow them to cool completely before the potatoes.
Note: At this stage, you can freeze them in a ziplock bag, and when you want to fry, just take them out and deep fry them.
In the second fry, fry on high flame till potatoes turn brown and crispy. Once the French fries turn a crispy golden color, drain them from the oil.
Place on a paper kitchen towel to remove excess oil. Crispy French Fries are ready.
In the same wok, pour oil to heat it well. Take 1 fish fillet to coat it with chilled batter and slowly slide it into the hot oil. Not as hot as frying pakora oil; if the oil is too hot, you will not get a flaky crust of fish.
You need to adjust the gas flame throughout the frying process to maintain the temperature of the oil and make sure the oil doesn’t get too hot. After some time,e they will float on top during the frying process, turning occasionally for an even a nice golden brown. You can see the nice golden brown color start appearing on top of the fish.
